If cooking the eggs from scratch, place eight eggs in a saucepan* and cover with cold water. Bring to a boil and then immediately turn off the heat. Let eggs sit in hot water for 12 minutes. Remove from water and cool. Peel eggs and slice in half. Set the halved whites on a clean plate and place two whole cooked yolks into a medium sized bowl. Discard the remaining 6 yolks (or save for another recipe). You should have a plate with 16 egg white halves and a bowl with two whole yolks.

Add greek yogurt to bowl with egg yolks and use a rubber spatula to mix together well. Stir rapidly to “whip” the yolks and yogurt together.

Scoop filling into egg white halves, filling the hole where the yolk was removed.

Sprinkle with paprika and chives and serve chilled.

Alternate Instant Pot Cooking Method:

Put 1” water or so at the bottom of instant pot, and then the grate. Lay the eggs on top of the grate and pressure cook at high pressure for 6 minutes. Release the steam valve when it’s done cooking and immerse the eggs in cold icy water to prevent overcooking.

Recipe Notes

You can use a piping bag to pipe the filling into the eggs or a small ice cream scoop to make them look more uniform and neat.